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Matzo Balls Recipe

Cookstr
Course: Appetizer, Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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Matzo Balls

Photo by: Joseph De Leo

Abe experimented until he came up with the lightest, fluffiest, most Jewish-motherly matzo balls imaginable.

Yield: Makes 12 to 14

INGREDIENTS
  • 1 tablespoons plus ¼ teaspoon salt
  • 4 large eggs
  • 1/3 cup schmaltz
  • ¼ teaspoon pepper
  • 1 tablespoon baking powder
  • 1 1/3 cup matzo meal

Directions

1. Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.

2. While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, ¼ teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.

3. Wet hands and, folding the mixture in your palms, shape perfect balls about 1 ¼ inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer. Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.


© 1999 by Jack Lebewohl
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 7 servings of 2 matzo balls per serving.

214kcal (11%)
137mg (14%)
0mg (0%)
40mcg RAE (1%)
65mg
9mg
6g
0g
1g
19g
129mg (43%)
1335mg (56%)
4g (19%)
13g (20%)
2mg (10%)
FROM THE KITCHEN OF...

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